Here are some of our favorite recipes using La Brea Bakery Antipasto Bread. But the opportunities are as endless as your imagination.
Crostini with Aged Goat Cheese, Walnut Oil, and Fresh Thyme
Four ½-inch slices of La Brea Bakery Antipasto Walnut Bread
Olive oil (for brushing)
1 garlic clove
4 walnut halves
1 t. walnut oil
4 oz. aged goat cheese, cut into 4 equal pieces (about
¼ inches thick)
Leaves from 4 sprigs of fresh thyme
Salt
To toast the walnuts: Preheat oven to 325° F. Toss the walnut halves in the walnut oil and toast on a baking sheet for 15 minutes. Remove from oven and season with salt.
For the crostini: Increase oven temperature to 400° F. Lightly brush each bread slice with olive oil on both sides. Place the slices on a baking sheet and toast in the oven for 8 minutes (or until golden brown). Rub the toasted bread slices with the garlic clove on one side. Place the goat cheese on top of each crostino, and return to the oven for 2-3 minutes (until the goat cheese begins to melt). Remove from the oven and sprinkle the thyme leaves on top of the cheese. Place the walnut halves on top of the cheese and drizzle the remaining oil on top. Makes four servings.